Serves 6-8
Prep time:20 minutes
2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 bunch asparagus, trimmed, peeled and blanched for 2 minutes,
cut into 1-inch pieces
8 eggs, slightly beaten
Salt and pepper to taste
Dash of hot sauce to taste
4 ounces fresh goat or cow’s milk cheese
1 tablespoon chopped Chinese chives
Preheat the broiler. Heat the olive oil in a non-stick 10-inch skillet.
Add the onion and garlic. Sauté until the onion is starting to brown.
In a medium bowl break the eggs and whisk. Season with the salt, pepper,
and hot sauce and pour into the pan. Scatter the asparagus into the pan.
Lift the edges to allow the liquid egg to run into the bottom. Cover and
cook for 5-6 minutes until the eggs are setting and the bottom is starting
to brown. Drop the cheese over the top in small mounds and place under
the broiler until the top is set and crusty brown. Sprinkle the chives
over the top. Let cool for a couple minutes, slide out of the pan, and
cut into 6-8 wedges.
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